We All Scream for Ice Milk

Yes, I am food blogging on a Friday night. Yes, I am moderately to severely depressed by what a loser I am right now. Just kidding, I'm having a nice relaxing evening at home instead of going out to bars because tomorrow morning I have to wake up at 6:30 to go sailing. Sailing! On a professor's giant boat! I'm excited, so obviously I made ice cream.

Actually this is more of an ice milk. I'm on a diet, and ice cream isn't really allowed (although if you know of a diet in which I'm allowed to eat real ice cream to my heart's content, PLEASE TELL ME), so I used mostly 1% milk and Splenda instead of cream and sugar. The consistency is definitely not the consistency of ice cream -- it's very slushy, and it melts almost instantaneously upon contact with air or any other surface. But the taste is pretty much the taste of normal vanilla ice cream, and I threw in some unsweetened coconut flakes for texture. Basically, if you go into this expecting not ice cream but rather some completely different frozen icy treat, you won't be too disappointed.


Vanilla Ice Milk with Coconut

• 2-1/2 c. one percent milk
• 1/2 c. half-and-half
• 1 tsp. vanilla
• 3/4 c. Splenda
  
• handful unsweetened coconut flakes

Combine milk, half and half, vanilla, and Splenda well in a mixing bowl. Freeze according to your ice cream maker's instructions. About five minutes before it's done, add the coconut. Slurp immediately, or put in a container in the freezer for later.